or OGLIO, a savoury dish, or food, composed of a great variety of ingredients; chiefly found at Spanish tables.

The forms of ollos are various. To give a notion of this strange assemblage, we shall here add one from an approved author.

Take rump of beef, necks tongues boiled and dried, and Bologna sausages; boil them together, and, after boiling two hours, add mutton, pork, venison, and bacon, cut in bits; as also turnips, carrots, onions and cabbage, borage, endive, marigolds, sorrel, and spinach; then spices, as saffron, cloves, mace, nutmeg, &c. This done, in another pot put a turkey or goose, with capons, pheasants, wigeons and ducks, partridges, teals, and stock-doves, snipes, quails, and larks, and boil them in water and salt. In a third vessel, prepare a sauce of white wine, strong broth, butter, bottoms of artichokes, and chestnuts, with cauliflowers, bread, marrow, yolks of eggs, mace, and saffron. Lastly, Dish the olio by first laying out the beef and veal, then the venison, mutton, tongues, and sausages, and the roots over all; then the largest fowls, then the smallest, and lastly pour on the sauce.